As easy as it gets, slow cooker pulled pork tacos are the best way to make dinner on Taco Tuesday (or any other day).
There it is again — that four-letter word. It’s one of my favorite words in the language of cooking, and it’s not even a bad word. I eat them every which way I can possibly dream up, and then some. You might not think I need to say it, but I kind of do. If I don’t, this post will be very hard to understand. T-A-C-O! There. Taco, taco, taco! I said it. I love them every which way. I’ve yet to meet one I don’t like, and that’s no joke.
These though, these are easy-peasy to put together with just a few pantry staples. It seems too good to be true, honestly. But they couldn’t be easier. What sets these apart from your typical salsa-slow-cooker-taco is the addition of a few extra goodies. To begin, the chipotles in adobo sauce add a smoky heat. The cumin, paprika, and garlic bring the taco together and bring out the pork’s flavors just enough.
You’ll get all that after just four short hours in the slow cooker. Put it all on a tortilla and top it with your favorite things. Eat the tacos like they’re the last ones on earth and don’t say sorry to anyone.
Pulled pork tacos are a favorite weeknight meal for good reason – they come together quickly and easily. With flavorful slow cooker or instant pot pulled pork, warm tortillas, and your favorite taco fixings, dinner is ready in no time. But how do you take basic pulled pork tacos from boring to fabulous? It’s all about the toppings!
When it comes to pulled pork tacos, you can go the simple route with just meat and maybe a little cheese. Or you can make them a flavor fiesta with fresh, colorful toppings that complement the richness of the pork. Here are some of my favorite toppings to elevate pulled pork tacos from basic to extraordinary:
Crunchy, Tangy Coleslaw
A crunchy coleslaw made of shredded cabbage and carrots is a perfect topping to add texture and brightness to pulled pork tacos. I like to make mine with a mixture of green and purple cabbage, shredded carrots, cilantro, jalapeno, and an easy dressing of lime juice, olive oil, cumin, and salt and pepper. The tanginess of the lime works so well with the richness of the pork. The coleslaw adds lots of volume too, so you don’t have to use as much of the higher calorie pork.
Pickled Red Onions
Briny, tangy pickled red onions are another excellent topping for pulled pork tacos. They add great crunch and acidity to balance the richness of the pork. Quick-pickled red onions are easy to make – just combine thinly sliced red onions with a pickling liquid of apple cider vinegar, water, sugar, and salt. Let them sit for about 30 minutes and they’re ready to go. They last for up to 2 weeks refrigerated so you can make a big batch for all your taco topping needs.
Creamy Avocado
Creamy smooth avocado in any form is delicious on pulled pork tacos. You can go basic with slices or chunks or get fancier with guacamole or avocado crema. The cool richness of the avocado perfectly offsets the warmth of the pork. For an easy avocado crema, just puree ripe avocado with lime juice, cilantro, and Mexican crema or sour cream. It takes just minutes but tastes gourmet!
Queso Fresco
This soft mild Mexican cheese adds a lovely creaminess and saltiness that pairs so nicely with pulled pork. It has a texture similar to feta but is much milder in flavor. Sprinkle crumbled queso fresco over your tacos for a little extra richness and binding quality. Queso fresco also holds up well when tacos are warmed or lightly grilled.
Fresh Cilantro
Fresh cilantro brightens up any taco. Its refreshing flavor cuts through the richness of the pork perfectly. I like to sprinkle chopped cilantro over pulled pork tacos just before serving them. You can also mix some into coleslaw or guacamole toppings. Just be sure it’s freshly chopped right before serving for the best flavor.
Lime Wedges
Fresh lime juice squeezes pulled pork tacos to life. The acidity helps cut through the richness of the pork, and the citrus flavor is so refreshing. I highly recommend having lime wedges for squeezing over tacos right before eating them. It makes all the flavors pop.
Hot Sauce
For those who like some heat, hot sauce is a must on pulled pork tacos. From mild green Cholula to fiery Tapatio, it adds a nice zing. I usually put the hot sauce right on the meat before adding other toppings. That way you control the level of spice in each bite. Some good options are Tapatio, Cholula, Valentina, or El Yucateco.
Radishes
For extra crunch and refreshing flavor on your tacos, try thinly sliced radishes They have a nice peppery kick that plays well with rich pork Quick-pickled radish slices would also be delicious. Just soak thin rounds of sliced radishes in vinegar and sugar for 30 minutes before using.
Salsa
A flavorful salsa really brings tacos to life. I like to offer a selection of salsas for topping pulled pork tacos so everyone can customize to their preferences. Some easy homemade options are pico de gallo, peach salsa, pineapple salsa, or tomatillo salsa. Or use your favorite store-bought salsa.
Sour Cream
A dollop of sour cream or Mexican crema cools down spicy pork tacos. The creaminess perfectly balances the richness of the meat too. Add it as a drizzle over the pork or as a dip for the whole taco. Lime- or cilantro-infused sour cream would also be amazing.
So next time you make pulled pork tacos, try amping them up with any of these fresh, flavorful toppings! The more, the merrier. It’s hard to overdo it when tacos are involved. With a variety of textures and flavors, these topping ideas will transform basic pulled pork tacos into something unforgettable. Now who’s ready for taco night?!
Here’s How you Make it
I only had a thawed shoulder roast and a vague idea of how to make these pork tacos when I set out to make them. I was staring into the pantry, waiting for inspiration to strike. Then, there it was — that lonely can of chipotle peppers in adobo. My, oh, my that little can holds a lot of magic, I’ll tell ya!.
From there, I got out the slow cooker and went to work. Cutting the shoulder roast into a few pieces for even cooking, I got rid of the extra fat. Then I added salt, a mild blend of salsa (you can use any kind you have on hand), chipotles, adobo, and the rest of the spices. I mixed it all together again.
I cooked it on high for 4 hours since I didn’t start it until after lunch. You can also cook it on low for 6 to 8 hours if you are going to be away all day or have the time.
When it was done, I tore it up, strained off some of the sauce, and put more meat than I should have on more tacos. I then covered them in lettuce, cheese, hot sauce, and pretty much anything else I could think of. For good measure, I squeezed some lime juice on top of everything.
No taco is complete without all of the garnishes. If you ever looked in my fridge, you’d see that most of it is filled with sauces and toppings. We can’t help it — we are condiment people. (I’m the woman who orders a sub at Subway or another sub shop and only asks for toppings.) ) With these pulled pork tacos though, I do have a few favorites:
- More salsa. Any kind of salsa in a jar will work, whether it’s tomato-based, fruit-based, or any other kind.
- People also really like guacamole, which isn’t just for chicken tacos after all.
- If you want your taco to have crunch, shred some lettuce or cabbage.
- Cheese, always cheese. While pork tacos are cooking, shredded Mexican blend, queso fresco, or Monterey jack cheese all taste great.
- I love cilantro, and I like to put it in my food or sprinkle it on top to give it a Texas-style flavor.
- You can spice up your food with hot sauces. That way, you won’t have to worry about making any dinner guests sick with too-spicy food because you didn’t add them until the end.
- Red or green onions that have been cut up small also add color and flavor to your tacos.
- I have to have lime wedges with every kind of taco. I like to put the wedges on the side of my plate and plate my tacos. Then, right before I eat them, I like to squeeze them all over.
I didn’t call this a carnita recipe because those are usually made with a bigger piece of pork that is fried or braised. There is also usually lard involved, which I just cannot bring myself to cook with. While I’m sure it tastes great when it melts into the meat, I just haven’t been able to get into it.
However, carnitas do have a simple flavoring of Mexican spices such as cumin, garlic, and chili powder. Please try these Slow Cooker Pork Carnitas if you want a healthier slow cooker carnitas recipe. You will love them!
BBQ Pulled Pork Tacos w/ Homemade Slaw and Tortillas
FAQ
What goes good on top of pulled pork?
What goes well with pulled pork tacos?
What’s good for pulled pork?
How do you eat pulled pork tacos?
Add the pulled pork to the heated tortillas. Then, add the shredded cheese, crispy onion strings, coleslaw and drizzle with additional BBQ sauce, if desired. Salt and pepper to tastes. Serve with rice, beans, or your favorite sides.
How do you make taco sauce with pulled pork?
Add 2 tablespoon lime juice, ½ cup chicken broth, ½ tablespoon taco seasoning, and the optional 1 tablespoon chipotle pepper (s) in adobo sauce and juice of 1 medium orange if using to a large mixing bowl and stir to combine. Mix 12 oz pulled pork into the liquid until thoroughly combined. Then, heat a large skillet over high heat.
What can you put on a Pork taco?
You can customize your tacos to suit your taste. Common toppings include everything from diced onions to jalapenos, lime juice, cheese, and salsa. However, there are no rules as to what you can put on your tacos! Refried Black Beans – These easy refried black beans would make the perfect side dish for your pork tacos!
How do you cook pulled pork tacos in a frying pan?
Heat the tortillas in a large frying pan over medium-high heat, flipping to heat each side. You can also use an open flame to heat them. Add the pulled pork to the heated tortillas. Then, add the shredded cheese, crispy onion strings, coleslaw and drizzle with additional BBQ sauce, if desired. Salt and pepper to tastes.